Coleslaw is such an easy salad to make, with many variations out there. Traditionally it is shredded cabbage with a dressing, often with grated carrot. There are certain fast food outlets that serve coleslaw soup – a sugary liquid with some bits of cabbage and carrot floating in there if you look hard enough. But fast food versions aside, coleslaw can be very healthy.
Cabbage is thought to be domesticated somewhere in Europe before 1000 BC. It is part of the Brassica family (along with broccoli, cauliflower, brussels sprouts) which are sulfur-rich vegetables. Sulfur is involved in many physiological processes in our bodies, so make sure you eat your brassicas!
I hardly ever eat fish, so this week I decided to cook some tuna steaks for the first time. Easy peasy. Tuna is rich in omega-3s, high in selenium and a good source of protein. It can, however, be high in mercury and some species are endangered. So be careful when buying.
Ingredients – serves 2
1 crushed garlic clove
1/4 tspn tabasco sauce
1 tbsp fish sauce (omit if you don’t have any)
1 tbsp soy sauce
1 tbsp sesame oil (or olive oil)
2 tbsp rice wine vinegar (or white wine vinegar)
1 tspn honey
1/2 tspn ginger
1 tbsp tahini paste (omit if you don’t have any)
1 cup each grated carrot, thinly sliced white and red cabbage
1 small red onion, thinly sliced
1/2 red capsicum, thinly sliced
2 tuna steaks
Salt and pepper
Whisk the first 9 ingredients together – this is your dressing. Combine all the grated/shredded/sliced vegetables, then stir through the dressing. It’s easiest to use your hands to toss.
Coat the tuna steaks in olive oil and salt and pepper. Heat a frying pan with a bit of oil. When hot, place steaks in the pan, for two minutes each side. Cook for less time if you want it rare.
Place coleslaw on the plate, then the tuna steaks on top. Decorate with delicious capers and enjoy.